1. Heat a grill to medium (350° to 450°). Cut 18 thin slices from baguette, each 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray and brush all over with about 1 tbsp. oil.

2. Grill bread with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.

3. Heat a large cast-iron skillet on cooking grate with grill lid down until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1½ tbsp. oil and spread with a heatproof brush. Pour tomatoes into pan, then quickly turn with tongs so all are cut-side down. Sprinkle with ¼ tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on bottom, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they’re done and transfer to a bowl.

4. Spoon ricotta into a bowl and drizzle remaining ½ tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, basil, and salt and pepper so people can build and season their own bruschetta.

1. Heat 1½ qts. water, bay leaves, and peppercorns in a large pot until boiling. Remove from heat and stir in wine, salt, ½ cup brown sugar, and zest of 1 lemon. Nest pan in a sink of ice water and let brine cool. Add pork to brine. Chill at least 4 and up to 12 hours.

3. Heat grill to medium (350° to 450°). Heat a large cast-iron griddle, 14-in. paella pan, or 2 large cast-iron skillets on cooking grate with grill lid down until water dances when sprinkled on cooking surfaces, 8 to 10 minutes.

4. Set chops on griddle and cook with grill lid down, turning once, until meat is well-browned and done the way you like, 8 to 10 minutes total for medium-rare (cut to test). Transfer to a platter and serve.

*Crack peppercorns in a mortar, or seal in a plastic bag and smash with a rolling pin. **Rib chops come from the rib end of the loin; if they’re not already frenched (with some of the meat cut away to expose the bones), ask a butcher to do it, or do it yourself by sliding a sharp knife along the bones.